Sugar snap peas seared in olive oil with green onions, mint, lemon zest and black pepper.
Homemade limoncello. A favorite Italian digestif, rich as custard and strong enough to knock you down. Everclear infused with plenty of lemon zest then swirled together with milk, sugar, and vanilla.
Hash brown potatoes, with smoked salmon, onions, a little sour cream, horseradish, mustard, chives and parsley.
A brief diversion from recipes, highlights from our trip to Japan.
An easy version of the classic Greek avgolemono soup of chicken with rice or orzo pasta finished with egg and lemon.
Pasta with the easiest ever tomato sauce made with whole canned tomatoes, butter, sugar, basil, and salt and pepper.
Saffron rice, an Indian rice pilaf seasoned with saffron, cardamom, cinnamon, cloves, orange zest, pistachios, and almonds. Also called parsi pulao.
A fresh and easy asparagus soup in a base of chicken broth, cream, and onion, seasoned with thyme and dry vermouth.
Perfect poppy seed muffins with lemon zest and a sugar lemon glaze.
A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with hard boiled eggs and gruyere cheese. Gratin d'epinard aux oeufs.
A classic Jewish breakfast or light meal of matzo, egg and either savory toppings or sweet.
A traditional French dish, mussels mariniere, or moules mariniere. Mussels steamed in white wine, served in sauce of juices from the mussels, wine, butter, and shallots.
A simple asparagus salad with thinly sliced asparagus, shrimp, garlic, parsley, and dressed with olive oil and lemon juice.
Broccoli, first blanched, then sautéed briefly with sliced grilled chicken, toasted almonds, sesame oil, and red chile flakes.
Fried potato patties made from leftover colcannon, a combination of mashed potatoes, kale or other greens, and scallions or green onions.